U.S. patent application number 09/395067 was filed with the patent office on 2002-03-14 for bakery product.
Invention is credited to DESJARDINS, JEAN-JACQUES, HOLZ GAGG, KATRIN, WUERSCH, PIERRE.
Application Number | 20020031590 09/395067 |
Document ID | / |
Family ID | 8063169 |
Filed Date | 2002-03-14 |
United States Patent
Application |
20020031590 |
Kind Code |
A1 |
DESJARDINS, JEAN-JACQUES ;
et al. |
March 14, 2002 |
BAKERY PRODUCT
Abstract
Sweet bakery products that can be consumed as is or which are
also consumable as a beverage after stirring into hot milk. These
products are produced by baking a dough-like shapable composition
which is without cereal flour contents and contains starch and
mono- or di-saccharides, as well as fat, plant proteins, flavoring,
aromatizing and coloring ingredients, a raising agent.
Inventors: |
DESJARDINS, JEAN-JACQUES;
(DENGES, FR) ; HOLZ GAGG, KATRIN; (PULLY, DE)
; WUERSCH, PIERRE; (LA TOUR-DE-PEILZ, CH) |
Correspondence
Address: |
WINSTON & STRAWN
200 PARK AVENUE
NEW YORK
NY
10166-4193
US
|
Family ID: |
8063169 |
Appl. No.: |
09/395067 |
Filed: |
September 13, 1999 |
Current U.S.
Class: |
426/549 ;
426/590 |
Current CPC
Class: |
A47G 19/14 20130101 |
Class at
Publication: |
426/549 ;
426/590 |
International
Class: |
A23L 002/00 |
Foreign Application Data
Date |
Code |
Application Number |
Sep 28, 1998 |
DE |
29817271.9 |
Claims
What is claimed is:
1. A sweet bakery product that is also consumable as a beverage
after stirring into a hot liquid, comprising a baked composition
which is essentially free of cereal flour and includes above 10 to
less than 20% by weight (dry matter) of starch and above 45 to 60
by weight (dry matter) of mono- or di-saccharides; wherein the
baked product may be consumed as is or as a beverage after being
mixed into a hot liquid.
2. The sweet bakery product according to claim 1 wherein the starch
is present in an amount of 12 to 19.5% by weight (dry matter) and
the mono-or di-saccharides are present in an amount of 50 to 53% by
weight (dry matter).
3. The sweet bakery product according to claim 2, wherein the mono-
or di-saccharides are provided by sucrose, fructose or glucose.
4. The sweet bakery product according to claim 3, wherein sucrose,
fructose or glucose are provided in the form of a syrup.
5. The sweet bakery product according to claim 2, wherein the
starch is a native maize starch or a wheat starch and is present in
an amount of about 14 to 19%.
6. The sweet bakery product according to claim 1, which further
includes one or more of a protein, a fat, a flavoring, aromatizing
or coloring ingredient, a raising agent, salt or water.
7. The sweet bakery product according to of claims 6, wherein cocoa
powder and salt are present as flavoring, aromatizing and coloring
ingredients, butter or margarine is present as fat, and soya flour
is present as protein, with the total content of these ingredients
being in the range from 20 to 30% by weight.
8. The sweet bakery product according to claim 1, wherein after
dissolution in hot milk in an amount of from 5 to 15 parts by
weight of bakery product per 100 parts by weight of milk, a
homogeneous beverage having virtually no perceptible solids content
is prepared.
9. The sweet bakery product according to claims 1, which further
comprises a coating or a decoration made of cocoa products thereon,
with the coating being provided entirely or partially on the
product.
10. The sweet bakery product according to claim 8, wherein the
cocoa product is a white, dark or milk chocolate.
11. A sweet bakery product that is also consumable as a beverage
after stirring into a hot liquid, comprising a baked composition
which is essentially free of cereal flour and includes about 12 to
19.5% by weight (dry matter) of starch, 50 to 53% by weight (dry
matter) of mono- or di-saccharides, and one or more of a protein, a
fat, a flavoring, aromatizing or coloring ingredient, a raising
agent, salt or water; wherein the baked product may be consumed as
is or as a beverage after being mixed into a hot liquid; wherein
after dissolution in hot milk in an amount of from 5 to 15 parts by
weight of bakery product per 100 parts by weight of milk, a
homogeneous beverage having virtually no perceptible solids content
is prepared.
12. A method of making a liquid beverage which comprises: forming
baked pieces of the sweet bakery product of claim 1 by baking the
composition; and adding one or more of the pieces to a hot liquid,
with stirring, to form a liquid beverage.
13. The method of claim 12, wherein the liquid is milk and is
heated to a temperature of at least 25 to 40.degree. C. before the
pieces are added.
14. The method of claim 13, wherein each piece has a weight of
between 2 and 5 grams and a total of about 5 to 15 grams of sweet
bakery product are added per 100 grams of liquid.
15. The method of claim 14, which further comprises at least
partially coating or decorating the pieces with a cocoa product
before adding them to the liquid.
16. The method of claim 15, wherein the pieces are fully coated
with a cocoa product before adding them to the liquid.
17. The method of claim 16, wherein the cocoa product is a white,
dark or milk chocolate.
Description
TECHNICAL FIELD
[0001] The present invention relates to a sweet bakery product
that, after stirring into hot milk, is also consumable as a
beverage.
BACKGROUND ART
[0002] Sweet bakery products, which for the purposes of the present
invention are taken to mean especially sweet small bakery products
of the deposited cake-type biscuit or other biscuit types.
Beverages can also be prepared from these products with the
addition of a liquid, and preferably a hot liquid such as water or
milk. Such products traditionally belong to different types of
consumer food products.
[0003] In the infant food sector, for example, there are foods of
the baked goods type which readily disintegrate in contact with
milk and can be stirred to form pulpy beverages. These generally do
not have the character of a beverage with little or no solids
content.
[0004] European Patent Application EP 0 743 003 A1 discloses a
bakery product that is soluble in tepid or hot aqueous liquids such
as milk, which bakery product, based on the total weight of dry
matter, comprises from 20 to 62% of a starch, in particular maize
starch or wheat starch, and from 13 to 45% of mono- and
di-saccharides in the form of sucrose and glucose syrup, as well as
fat, soya proteins and cocoa or chocolate. From a mixture of these
ingredients, a shapable dough is produced with addition of water,
which dough is shaped in a conventional manner to form a small
bakery product of the biscuit type which is then baked. The
resultant bakery product can later be processed, if desired, to
form a beverage by dissolution in milk having a temperature of
40.degree. C. or above. If the relative amount of milk is
decreased, the product can also be processed to form a pudding
composition.
[0005] In order to meet the need for such products, the present
invention provides new products of this type.
SUMMARY OF THE INVENTION
[0006] The invention relates to a sweet bakery product that is also
consumable as a beverage after stirring into a hot liquid,
comprising a baked composition which is essentially free of cereal
flour and includes above 10 to less than 20% by weight (dry matter)
of starch and above 45 to 60 by weight (dry matter) of mono- or
di-saccharides. The baked product may be consumed as is or as a
beverage after being mixed into a hot liquid. Preferably, after
dissolution in hot milk in an amount of from 5 to 15 parts by
weight of bakery product per 100 parts by weight of milk, a
homogeneous beverage having virtually no perceptible solids content
is prepared.
[0007] In this product, the starch is preferably present in an
amount of 12 to 19.5% by weight (dry matter). The starch can be a
native maize starch or a wheat starch and is most preferably
present in an amount of about 14 to 19%. The mono-or di-saccharides
are preferably present in an amount of 50 to 53% by weight (dry
matter). The mono- or di-saccharides can be provided by sucrose,
fructose or glucose, either as powder or in the form of a
syrup.
[0008] The sweet bakery product can also include a coating or a
decoration made of a cocoa product thereon, with the coating being
provided entirely or partially on the product. The cocoa product
can be a white, dark or milk chocolate.
[0009] The invention also relates to a method of making a liquid
beverage by forming baked pieces of the sweet bakery product
described herein by baking the composition, and then adding one or
more of the pieces to a hot liquid, with stirring, to form the
liquid beverage. The liquid is preferably milk and is heated to a
temperature of at least 25 to 40.degree. C. before the pieces are
added. Each piece preferably has a weight of between 2 and 5 grams,
and a preferred total of about 5 to 15 grams of sweet bakery
product are added per 100 grams of liquid to form the beverage.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0010] According to the present invention, a sweet bakery product
is created that is consumable as such or, after stirring into a hot
liquid, is consumable as a homogeneous liquid beverage. This
product can be produced by baking a dough-like shapable composition
which preferably has no cereal flour content and includes the
disclosed amounts of starch and of mono- and/or di-saccharides. If
desired additional ingredients such as fat and/or plant proteins,
flavoring, aromatizing or coloring ingredients, raising agents, and
salt, and, if appropriate, water.
[0011] The term "essentially free" of cereal flour means that the
bakery product contains less than 2%, and preferably less than 1%
cereal flour. Generally, no cereal flour is present in these
products.
[0012] The mono- or di-saccharides are preferably provided by
sucrose, for example, in the form of granulated sugar, fructose, or
glucose, or in the form of a syrup of these compounds. For example,
a glucose syrup, owing to its liquid, syrupy consistency when mixed
with small amounts of water, contributes to the formation of a
viscous, shapable dough-like composition which contains the desired
ingredients. This composition can then be easily processed to
provide shaped dough pieces prior to baking.
[0013] The starch that is used is preferably a native maize starch
or wheat starch, e.g., a native waxy maize starch. Of course, other
starches may also be used.
[0014] Any of a wide variety of additional ingredients can be
included in the dough-like composition before baking. For example,
a fat, such as butter or margarine, can be added in an amount of
from 5 to 20% by weight, and preferably 8 to 15% by weight. A
protein, such as a plant protein, can be added in an amount of from
0.2 to 5% by weight and preferably 0.5 to 2% by weight. Soya flour
can be used as the plant protein if desired. A raising agent, such
as a carbonate or bicarbonate compound, i.e., baking soda, can be
added in an amount of 0.3 to 2% by weight, and preferably 0.5 to
1.5% by weight. A humectant, such as salt, can be added in an
amount of between about 0.01 and 1% by weight, and preferably
between 0.05 and 0.5% by weight. A small amount of water, typically
below 12% by weight and generally in the range of about 3 to 9% by
weight, can be added, if desired, to solubilize the ingredients and
to enhance the consistency of the dough-like composition before
baking.
[0015] To form a more appealing beverage, any of a wide variety of
flavoring, aromatizing or coloring agents can be added. Preferred
agents include fruit, chocolate, coffee or cocoa products, and
these can be added to suit the taste of the final beverage to be
consumed. Various aromas or colors can be selected and added
depending upon the final beverage product to be made.
[0016] The composition is prepared by homogeneously mixing the
ingredients into a dough-like composition and then shaping it into
the form of small bakery product pieces, typically of a size of
about 3 to 5 grams or more in a spherical, square or rectangular
shape. Baking of these pieces is conveniently accomplished in a
conventional oven for a period of time of between about 5 to 25
minutes at between 100 and 200.degree. C. The size and shape of the
pieces can affect the baking time, but optimum times and
temperatures can be routinely determined by one of ordinary skill
in the art. A sweet bakery product is obtained which has a hardness
that is comparable with conventional biscuit bakery product, and
can also be consumed directly as a fine-tasting bakery product.
Typical hardness values range from about 0.6 to 0.7 kN.
[0017] After stirring one or more of such products into a warm or
hot liquid such as water or milk, a beverage is obtained that then
can be consumed as a beverage. The temperature of the liquid is not
critical and can range from 25 to 40 C or more. Generally, the
higher the temperature, the faster the products will dissolve in
the liquid. Milk is preferred for use as the liquid, either in the
form of whole milk, skimmed milk, low-fat milk or a plant-origin
milk such as soya milk.
[0018] A flavored beverage can be prepared by adding a flavoring
agent. For example, a cocoa flavor can be prepared by simply adding
cocoa powder to the dough-like composition prior to baking. The
amounts of cocoa or other flavoring agent to be used are not
critical and can be determined by one of ordinary skill in the
art.
[0019] To produce a particularly attractive bakery product, a total
or partial coating of a cocoa product can be applied. The cocoa
product can be a white, milk or dark chocolate. Alternatively, the
bakery product can be provided with a decoration, e.g., in the form
of a point or design, made of a cocoa product. White chocolate is a
preferred cocoa product because it is readily soluble in hot
milk.
[0020] It is considered surprising that a composition which
comprises less than 20% by weight of starch has essentially no
cereal flour and more than 50% by weight of sugar in the form of
mono- and di-saccharides can be baked to give a bakery product of
the biscuit type that is fairly readily soluble in hot milk to
provide a fine-tasting beverage.
EXAMPLE
[0021] The sweet bakery product of the invention is described in
more detail below with reference to an illustrative example for its
production.
[0022] By mixing maize starch (native waxy maize starch),
granulated sugar, cocoa powder, butter, glucose syrup, soya flour,
ammonium bicarbonate, salt and fructose, a homogeneous mixture was
produced which had the following composition (in % by weight):
1 Maize starch 15% Granulated sugar 35.2% Cocoa powder 13.224%
Butter 11.57% Glucose syrup 8.04% Fructose 8.04% Soya flour 1.81%
Ammonium bicarbonate 1.074% Salt 0.248% Water 5.786% 100%
[0023] After mixing these ingredients, a smooth, shapable
dough-like composition of relatively low viscosity is provided. In
a conventional manner, pieces of this composition were baked in an
oven for a period of about 15 minutes at about 150.degree. C. to
form bakery products.
[0024] A fine-tasting sweet bakery product of the cocoa deposited
cake-type biscuit in the form of typical deposited cake-like
biscuits or other biscuits was obtained which biscuits have an
average hardness of 0.632.+-.0.025 kN and which can be consumed
like conventional biscuits.
[0025] By stirring approximately 18 g (5 pieces) of these biscuits
into approximately 150 ml of hot milk, a fine-tasting cocoa
beverage is obtained that contains virtually no perceptible
solids.
[0026] By stirring more or fewer biscuits into the milk, the taste
of the resulting milk beverage can be adapted to the consumer's
personal taste.
* * * * *